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Vegetable Frittata Minis

Start your morning off with a flavorful breakfast featuring nutrient-rich canned mixed vegetables from your pantry – your “Cantry!” It’s homemade made easy and delicious!

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 36

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Vegetable Frittata Minis


8 large eggs
½ cup milk
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
1 8-ounce can mixed vegetables, drained
¼ cup grated Parmesan cheese


Preheat oven to 375°F. Spray mini muffin tins (to make 36 mini) with nonstick cooking spray. In large bowl beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.

Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8 to 10 minutes.

With rubber spatula, loosen frittatas from muffin cups and slide onto a platter.

Nutrition Information Per Serving:

Calories 23; Total Fat 1g (Sat 1g, Trans 0g); Cholesterol 42mg; Sodium 45mg; Total Carbohydrates 1g; Dietary Fiber 0g; Sugars 0g; Protein 2g; Vitamin A 600IU; Vitamin C 0mg; Calcium 19mg; Iron 0.3mg; Vitamin D 11IU; Folate 7mcg

% Daily Value: Vitamin A 12%; Vitamin C 0%; Calcium 2%; Iron 1%